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Rare times it is possible to find at the same time a so poor but rich kitchen as that Sicilian and in few other places to speak of kitchen and' as to begin a trip able to furnish perspectives of time and images of places. Kitchen rich in fragrant products, tastes that are, so' as the geographical position of the island, in a pleasant equilibrium between earth and sea. A gastronomic culture that participates with strength in the Mediterranean tradition. The ingredients are poor, simple and economic: a lot of vegetables and vegetables of local production and the fishes that the splendid sea generously offers and of excellent quality. Wealth is given by the imagination and by the variety, from the perfumes and from the colors, from the meeting and from the fusion of the different civilizations that I/you/they are alternated in Sicily and that you/they have also left in the kitchen the tangible sign of their passage. Such a rich past was not able whether to leave in it inherits' a variegated panorama of testimonies and the gastronomy not and' from less.

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The Sicilian cuisine is not an only entity': the differences originated from the various cultural influences are crossed with those determined among kitchen of the coast and the inside; two distant worlds still, but among which, because of the difficulties' of move, a deep furrow existed once. To think about the Sicilian gastronomic tradition and' then as to imagine a palette of colors, tonality' strong, close to vanished shades, a game of calls and of you postpone suggestive more' how decipherable. You is able' surely to mention some interpretative line certain of the pleasant spiazzamento that the reality' he/she will know' to offer.

The appetizers don't belong to the Sicilian tradition and as in all the poor kitchens he resorts to the unique dish; the pastas of various type and you cook in different way, enriched by the products of the place they end with to become the whole meal. And' the pasta's case with the Sardinians, flat that from Palermo him and' diffused anywhere on the island; of the pastas with vegetables and vegetables of the inside; of the various pastas to the oven what the pasta 'ncaciata messinese, to reach the variations rich in cultural echi as the catanese pasta to the Norm (with tomato, eggplants and salty ricotta).

 

 

And' well to remember that even before the pasta it is however' the bread to acquit this nourishing function and without bread is inconceivable to go to table. The so many types of bread of which Sicily and' rich they are always accompanied to how much the zone offered, oil, oregano and tomato for the more' diffused bread cunsato (seasoned), to be consumed warm, as soon as sfornato to the more' unusual bread ca' meusa crouton with the spleen sold on the stands for the roads in Palermo. Besides, breads are numerous dedicate or festive, that appositivamente is prepared for some parties patronali.

What still today more it characterizes the kitchen of the oriental part of the island, crib of Great Greece, is the familiarity with the natural products and its simplicity leading. And' easy to find analogies with the kitchen of the inside marked by country habits and characterized by the use of vegetables and vegetables. The eggplant is a meaningful example of it, from it they draw origin flat appetizing up to reach its glorification in the parmigiana. The products of the pastorizia have a place of relief, while the consumption of the meat and' an exception often reserved to the party. In Sicily a lot of techniques of cooking (ash, salt, sand, balata of sulphur) are used. The more preparation' common it is to the fire, you/they are used above all the pig, but still more' the appetizing castrated.

 

 

In the western part marked by the Arabic influence and by the traditions of court, the kitchen does him more' rich, sought after and from the unusual contrasts. In analogy to the landscape, to the austere simplicity' of the Greek temples refinements are replaced from "thousand and a night" of the Arabic Palermo. The caponata of eggplants is an example of as otherwise the vegetables, the falsomagro (big roll of meat with full of ham, cheese and eggs) or the involtinis is elaborated to the palermitana (full of bread crumb, raisin, pinoli, cheese and spicy with laurel and onion), I am him/it for the meats, the Sardinians to beccafico (with bread crumb, lemon, pinoli) for the fishes. Flat whose complexity' it had indeed the function to display wealth. It doesn't miss nevertheless also in the great cities' a kitchen of popular inspiration, street kitchens as friggitorie, ovens and stands that offer every sort of dishes to every time (for example sfinciuni and panelle).

Returning to the historical influences, it is to the Arabs that the introduction of the citrus fruit is owed, of the sugar, of the cinnamon and of the saffron, besides that of the rice that here has had ways of cooking and different uses from those of the north. You are enough to think about the arancines (with full of ragout of meat and peas or of ham and cheese), a sort of emblem of the island kitchen, often the first gastronomic meeting on the occasion of a trip to Sicily.

 

 

The fish, as obvious, you/he/she is proposed with wealth of preparations and variety'; between them also for the place that occupies for a long time in the popular tradition it deserves relief the tuna, but anywhere Sardinians and anchovies you/they are proposed, while the sword and' more' tradition of the messinese. Particular the preparations to the greedy (onions, olives, capers and tomato) one and in the trapanese the cuscusu, island version of the couscous of origin magrebino realized note with fish.

Particular attention must be set to the confectionery, that constitutes a daily habit in Sicily. His/her perfume and' in the air as that of the fragrant (rosemary, wild finocchietto, oregano, nepitella) plants that are tasted along the trip. Besides, the sweets must be remembered servants in the convents. You think about the many colored fruit martorana, that he/she takes the name from the homonym monastery palermitano. Cannoli, cancels, pignoccata, biancomangiare or the traditional cold of "melon" (glaze of watermelon) they are the more' diffused, but every province and' rich of novelty' and surprises. You/they cannot be forgotten then the ice creams and you granulate her, produced delicious of the trains' artisan and habits that speak of other dimensions of the time.

 

 

 

The wines of the island were only once considered from cut, but today, even if not all have reached the renown of the liquoroso marsala, table wines and to denomination of origin what the Alcamo, the red Etna, the Crow or the Regaleali, reserve instants of intense agreeability. Among the dessert wines besides the quoted marsala you/they must be remembered the Muscat one of Known, the Passito of Pantelleria and the Malvasia of the Liparis. A small curiosity must be said: in Sicily it is not used to drink out wine table and taverns and inns they are always counted on the fingers of a hand in the great cities and they are almost nonexistent in the small urban centers.